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Nikujaga + Chicken and Cucumber Salad

Saturday, February 20th
5:00 PM - 6:30 PM Pacific Time

Join Yoko from Osaka and learn to make this classic Japanese comfort food - nikujaga, a hearty stew simmered in the essential seasonings of soy sauce, mirin, and sake. It is often considered a mother’s signature meal as each household cooks it just slightly different. Paired on the side will also be a delightful chicken and cucumber salad.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Nikujaga
Serves 2

• 200 grams (0.5 pounds) of thin-sliced beef (best to use fattier beef rather than lean cut)

• 4 small potatoes

• 1 carrot

• 1 onion

• 300ml of water

• 3 tablespoons soy sauce

• 2 tablespoon of sugar or Mirin

• 1 tablespoon of cooking sake or white wine

Chicken and Cucumber Salad
Serves 2

• 1 chicken breast

• 1 cucumber

• 1 tablespoon salt

• 2 tablespoons tahini

• 1 tablespoon soy sauce

• 1 tablespoon vinegar

• 2 teaspoons sugar

• 1 tablespoon water

Equipment

• 1 pot

• 1 knife

• 1 cutting board

• 1 vegetable peeler

General Steps

1. Cook the chicken.

2. Prepare the stew ingredients.

3. Cook the nikujaga (stew).

4. Prepare the chicken and cucumber salad.

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Check out more classes with Yoko in Osaka!

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